Black and White Donuts
These black and white donuts are inspired by the iconic NYC Black & White Cookie! My favorite baked chocolate donut with a half moon chocolate and vanilla glaze.
This recipe for Black and White donuts was one of the first original recipes I posted on my blog way back in 2012, and it’s still one of my very favorites more than 6 years later! They’re super easy to make and a guaranteed crowd pleaser ☺.
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Black and White Donuts. Trust me, it’s a thing.
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- Make sure to spray your donut or muffin pan liberally with nonstick cooking spray. This goes a long way in giving the donuts a slightly fried texture on the outside, just like a donut you’d get from a bakery!
- You can use a mini-muffin tin instead of a donut pan to make donut “holes.” That works just fine. But a donut pan is pretty inexpensive, and I think it’s a great bakeware investment if donuts are your thing. This is the pan I have.
- I transfer the batter into a gallon-sized ziplock bag and snip a corner in order to pipe it into the donut pan easily. Works like a charm!
Black & White Baked Donuts
This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.
FOR THE DONUTS
- ¾ cup flour
- ¼ cup cocoa powder
- 1 Tbsp. cornstarch
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla
- ¼ cup vegetable oil
FOR THE GLAZE
- 1 1/2 cups powdered sugar
- 1 tablespoon light corn syrup
- 1 – 2 tablespoons water
- 1/4 cup cocoa powder
- Bake the donuts and let cool.
- Preheat the oven to 450ºF.
- Whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt.
- Add the egg, milk, vanilla, and vegetable oil. Mix until smooth batter forms. Pour batter into a large piping bag (I usually use a gallon sized zip top bag).
- Generously and thoroughly grease a donut baking tin with nonstick cooking spray. Snip the corner of the bag and pipe the batter into the tins, filling each about 3/4 full. (My donut pan only bakes 6 donuts at a time, so I typically overfill each one just a bit or I have a little batter left over-- which I will sometimes use to make a few mini donuts in my mini pan).
- Bake for 7-8 minutes until toothpick inserted comes out clean. Let donuts cool in pan for about 10 minutes, until pan is cool enough to handle. Invert donuts onto a wire rack for complete cooling.
- Whisk together the powered sugar, corn syrup, and water until smooth. Spoon glaze over half of each donut.
- Whisk the cocoa powder into the remaining glaze, and spoon the chocolate glaze over the other half of the donuts.
All images and text ©Something Swanky 2018
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